Crystalised flowers - what a fancy way to use edible blooms! Its fiddly but relatively simple and they look absolutely beautiful and extravagant on cakes, biscuits and desserts.
Edible flowers that crystalise well include: violets, borage, cornflowers, lavender pansies, primroses, rose petals and calendula petals.
- 1 egg white – lightly whisked - or - Vegan flax seed egg replacement*
- A few tablespoons of icing sugar – we used unrefined and it didn’t seem to discolour the flowers at all.
- A bowl full of edible flowers
- Smallish paintbrush
- Baking tray
- Baking paper
Simply paint each flower with the egg white, lay them out on a baking tray lined with paper and lightly sprinkle them with the icing sugar using the sieve. Turn each flower and repeat on the other side.
Leave to dry for 24-48 hours in a warm, dry place and voila - a sugary piece of spring preserved for your delight!
* To make vegan flax seed egg-white replacement, bring to the boil approx. 2 tbsps of whole flax seeds in 175mls water, switch off the heat, allow to cool and strain.